Mongolian Ground Beef with Macaron
If you’re craving a quick, savory meal that hits all the right notes, this Mongolian ground beef with macaroni is the way to go. It’s my easy weeknight fix when I want something hearty but don’t feel like spending hours in the kitchen. The beef comes out rich and glossy, coated in a sweet soy garlic sauce that clings to every bite. The macaroni soaks up the sauce perfectly, giving the dish a little pasta twist. I always let it sit overnight if I can—makes it taste even better the next day. Here’s how to make this Mongolian ground beef with macaroni at home.
Ingredients
- 1 lb ground beef
- ½ cup macaroni
- 1 tbsp garlic minced
- ½ tsp ginger minced
- ⅓ cup soy sauce
- 2 tsp brown sugar
- ¼ cup water
- 2 tsp cornstarch slurry
- 2 tbsp cooking wine optional
- 1 tsp dark soy sauce optional
- Chopped cilantro for garnish
- Red pepper flakes for garnish
Instructions
- Cook your macaroni until about 80% al dente. Drain and set aside.
- In a pan over medium-high heat, add your ground beef. Mash the beef well and cook until the juices reduce by about 90% and the beef is nicely browned.
- Add garlic, and ginger straight into the pan. Stir and cook for another 2-3 minutes. The sugar helps the beef get that deep color and sweet flavor.
- Continue adding soy sauce, water, sugar and the cornstarch slurry. Toss in the cooking wine if you're using it. Stir well until the sauce thickens and gets glossy.
- Add the cooked macaroni into the pan. Mix until the pasta is coated evenly with the beef and sauce.
- Let the dish sit for a few minutes before serving. Garnish with chopped cilantro and a sprinkle of red pepper flakes.
- For the best flavor, store it in the fridge and enjoy the next day. The sauce really soaks into the pasta overnight.
Video
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